SAUSAGE, GREEN PEPPERS AND PINEAPPLE

sausage patties
chunked green peppers
can of pineapple chunks and juice
hot rice

Fry sausage patties, when partially done, add green peppers. When peppers are tender, add pineapple and juice. Heat a few minutes with lid on for juice to permeate sausage a bit.

serve with hot rice

FRIED CABBAGE NOODLES AND HAM

salt
pepper
garlic powder
cooked wide noodles
cabbage cut into small wedges
onions cut into chunks
leftover cooked ham

prepare wide noodle and set aside

Saute cabbage chunks and onions in bacon grease, if you don't have any, use butter and a little olive oil.
heat ham in another pan.

When cabbage is tender, toss cooked noodles into pan with cabbage, add salt, pepper and garlic powder and stir a little until noodles fry a little bit. Serve with hot ham.

BOSTON CREAM PIE

1/3 cup shortening
1 cup sugar
2 eggs
1 t vanilla
1 1/4 cups unsifted all-purpose flour
1 1/2t baking powder
1/4 t salt
3/4 cup milk

CREAM FILLING
1/3 cup sugar
2 tabs corn starch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 tab butter
1 t vanilla

Cream shortening, sugar, eggs and vanilla in large mixer bowl. combine four, baking powder and salt; add alternately with milk to creamed mixture. pour batter into one greased and floured 9 inch layer pan. bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. (or bake at 325 degrees for 40 minutes) cool 10 minutes; remove from pan. cool completely. prepare cream filling. slice cake horizontally into two thin layers. spread filling on one layer; top with remaining layer. prepare chocolate glaze. pour into top of cake, allowing some to drizzle down sides. chill before serving.

CREAM FILLING PREPERATION

combine sugar, cornstarch, milk and egg yolks in saucepan. cook and stir over medium heat until mixture boils; boil and stir 1 minute. remove from heat; blend in

CHRIS'S
SNOW GRAPES

grapes
8-oz cream cheese
1 cup sour cream
1/2 cup sugar
1/4-1/2 t vanilla
2-3 drops almond extract

Mix and pour over grapes and refrigerate

HAZEL'S POTATO SALAD (the ingredient amounts are all approximate)

4 Tablespoons mayonnaise

4 Tablespoons Marzetti Ranch dressing with bacon

4 Tablespoons sour cream

1/2 cup shredded Colby/Jack cheese

1/3 stalk celery, minced

2 Tablespoons onion, minced

1 teaspoon dry dill weed

3 Tablespoons milk

4 medium potatoes, cooked, peeled, diced, and cooled

3 or 4 slices crisp bacon

OPTIONAL: several dashes cayenne powder

Mix first 8 ingredients well and pour over cooled potatoes. Toss gently.

optional: several dashes cayenne powder

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CITRUS SALAD DRESSING

(Joyce got this recipe from "A TASTE OF HOME" magazine, delicious!)

1/3 cup orange juice

1/4 cup red wine vinegar

3 tablespoons honey

3 tablespoons water

2 tablespoons lemon juice

1-1/2 teaspoons grated orange peel

1 tablespoon finely chopped raisins or Craisins (optional)

salad greens

Mix ingredients and pour over salad greens.

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HAZEL'S MEAT LOAF

(The ingredients are approximate since I don't usually measure)

1-1 1/2 # ground beef

1/2 cup picante sauce

onion chopped, about 2-3 tablespoons

garlic minced, about 1/2 - 1 teaspoon

1 egg, slightly beaten

bread crumbs, 1/2 - 1 cup

1 can mushroom soup with or without garlic, undiluted

lemon pepper, a few sprinkles

tiny bit red and black pepper

salt, about 1/4 teaspoon

dried parsley, about 1 tablespoon

Mix all ingredients, shape into loaf, and bake 1 - 1 1/2 hours at 350-375 degrees

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POT ROAST (Crock pot)

Layer into crock pot in order given. This is excellent for the busy person, and oh so good!

Chuck roast

6-8 potatoes, peeled and sliced thin

a little salt and pepper

1 onion, chopped or sliced

1 cup grated cheddar cheese

2 cans cream of celery soup

Cook on high 4-5 hours, or low 8-10 hours.

I usually brown the roast first, but it isn't necessary................................................................................................................................................................................

MARIE'S PECAN BISCUITS

1 tube biscuits, not flaky, from refrigerated dairy section

TOPPING:

2 tablespoons butter

1/2 to 1 teaspoon cinnamon

3 tablespoons honey

1 teaspoon orange peel (Marie used 1/2 teaspoon orange extract instead)

Place topping ingredients in pan and heat until the butter is melted and other ingredients are well blended.

ADD:

1/2 cup chopped pecans. cook over medium heat until pecans are glazed and mixture thickens a bit. I think I cooked mine for about 4 or 5 minutes on low heat stirring frequently.

Place one package refrigerator biscuits on cookie sheet. Flatten slightly. (Marie turned the edges up a little.) Pour topping mixture over biscuits and bake according to directions on biscuit package.

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CHICKEN ENCHILADAS (This is simple and good.)

1 pint sour cream

1/2 package dry Hidden Valley Ranch salad dressing mix

3 cups cooked chicken (I use canned or frozen, cooked chunks, thawed out)

1 cup shredded Cheddar

1 cup sliced black olives

10 flour tortillas

salsa (optional)

Combine sour cream and Ranch dressing mix, stir well and add chicken, cheese, and olives. Mix this gently. Put equal amounts onto 10 flour soft tortillas and roll up.

Lightly spray 9 x 13" pan with oil and put in the rolled up tortillas. Sprinkle with a little bit of grated cheese. Cover with foil.

Bake 375 degrees for 25 minutes.

Serve with salsa if desired. Good served with refried beans and rice. Enjoy!

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NUT STRUDEL

4 cups flour

1/2 pound margarine

2 pkg dry yeast

3 tablespoons sugar

1 cup warm milk

3 egg yolks, beaten

2 tablespoons sour cream

Dough makes 3 strudels:Take flour and margarine and mix like pie dough. Dissolve dry yeast and 3 tablespoons sugar in 1 cup warm milk.

Mix well to dissolve and put into flour mixture.

Then add 3 beaten egg yolks and 2 tablespoons sour cream, Mix all together and beat real good.

Make dough into 3 balls and put in refrigerator until filling is made.

NUT FILLING FOR 3 LOAVES:

4 egg whites

1 pound ground walnuts

1 cup sugar

1/2 to 1 teaspoon cinnamon

Beat 4 egg whites until stiff. Add 1 pound ground nuts; 1 cup sugar and 1 teaspoon cinnamon. Mix well. Roll dough into rectangles. Spread filling on rolled out dough, roll up like jelly rolls. Bake at 350 degrees until brown, about 40 minutes.

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ORANGE WALNUT-DATE BARS

(cake-like bars with a creamy butter frosting.)

Sift together into bowl and reserve:

1 cup unsifted all-purpose flour (Instant type can be used. Do not sift but mix with soda,

spices and salt.)

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Put 1/3 cup soft (not runny or whipped) butter or margarine in large bowl of electric mixer

(or other bowl if mixer is not available).

Add 3/4 cup packed light-brown sugar (not granulated brown sugar.)

Beat with mixer or wooden spoon until mixture is light and fluffy.

Beat in:

1 egg

1 tablespoon grated orange rind

2 tablespoons orange juice

Beat in flour mixture with mixer or spoon, blending until smooth.

Stir in:

1/2 cup chopped pitted dates

3/4 cup coarsely chopped walnuts

Spread evenly in greased and floured 11x7x1 inch baking pan

Bake in moderate oven (350 degrees) 25 to 30 minutes or until browned

Spread with Orange Butter Frosting.

Sprinkle with 1/4 cup coarsely chopped walnuts.

Cut in 33 bars about 2x1 inch.

Orange Butter Frosting

Cream 1/3 cup soft butter or margarine until fluffy

Add:

1 teaspoon grated orange rind

1/2 teaspoon vanilla extract

Beat until well blended

Gradually add 2 cups sifted confectioners sugar, beating well

Mix in:

2-21/2 teaspoons orange juice, or enough to make frosting of spreading consistency.

To Store if cookies are not to be used at once, do not frost. Cover whole pan with moisture proof wrap and store in the refrigerator. Frost the day before serving. Frosted cookies keep well in the freezer. Will not ship well.

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Hazel's Dill-Sour Cream Potato Salad

Cook 5 small/medium potatoes. Dice when cool and sprinkle with lots of chopped chives. Salt to taste. Mix other ingredients together and combine with potatoes:

1/3 cup and 2 tablespoons mayo (not miracle whip)

1/4 cup and 1 tablespoon sour cream

1 tablespoon milk

1 teaspoon dry dill weed

Chill.

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Pumpkin Chocolate Chip Cake (one of Jim's favorites)

Ingredients:

2 eggs

1 pkg. yellow cake mix

1/4 cup water

2 teaspoon baking soda

1 16oz. can pumpkin

2 teaspoon pumpkin pie spice

1 cup chocolate chips

Instructions:

Grease tube of bundt pan. Blend all ingredients. Beat 4 minutes at med. speed. Bake for 40-50 minutes at 350 degrees. Cool 10 minutes and remove from pan. Sprinkle with confectioners sugar when cool.

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PUMPKIN DREAM BARS

Ingredients:

Crust:

1/2 cup margarine

1/3 cup sugar

1 cup oats

3/4 cup flour

Filling:

2 8oz. cream cheese, softened

1 cup sugar

4 eggs

16 oz. can pumpkin

1/2 cup karo-light

2 teaspoon cinnamon

Instructions:

Heat oven to 350 degrees, grease 13x9" pan.

crust:

1. beat margarine and sugar till fluffy

2. Add combined oats and flour; mix well.

3. Spread evenly onto bottom of pan. Bake 18-20 minutes till golden. Cool slightly.

4. Beat cream cheese and sugar at medium speed until fluffy.

5. Add eggs, one at a time, beating well each time.

6. Add remaining ingredients, mix well til smooth. Pour over crust. Bake additional 45-50 minutes or until center appears set. Cool completely. Chill. Cut into bars. Serve with whipped cream.

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Chicken Wings and Dumplings

Ingredients:

6-8 fryer wing or parts

3 tablespoons oil

salt and pepper to taste

1 cup sliced carrots

1/2 cup sliced celery

1/4 cup chopped onion

1 cup chicken broth (canned is fine)

1/2 cup milk

2 tablespoons flour

Instructions:

1. brown chicken lightly in oil. Drain fat, sprinkle chicken with salt and pepper.

2. Add vegetables, chicken broth, and 1/2 teaspoon of salt to chicken and cover.

simmer 15 minutes.

3. blend flour with milk, stir into skillet mixture until slightly thickened.

4. Prepare dumplings.

Dumplings:

sift together into mixing bowl:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1. In a cup mix 3 tablespoons oil and 1/2 cup milk. Stir well but lightly into flour.

2. Spoon dumplings over top of chicken; simmer 10 minutes uncovered, then 10 minutes covered.

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Chicken with Sour Cream Noodles (Tim's favorite)

This is a bit time consuming, but well worth the effort.

Ingredients:

1 three pound chicken, cut up

1/4 cup flour

1 teaspoon paprika

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons salad oil

1 medium onion, chopped

1 clove garlic, minced

1/2 cup water

3 tablespoons lemon juice

1 chicken bouillon cube

1 cup sour cream

1 8oz. package noodles, cooked

Instructions:

1. Mix flour, paprika, salt and pepper. Shake chicken in mixture, save flour mixture that remains.

2. Brown chicken in oil; remove chicken from pan and drain on paper towels.

3. Saute onion and garlic in oil that remains in pan.

4. Return chicken to pan and add water, lemon juice, and bouillon cube. Stir, cover, and simmer 30-40 minutes.

5. Remove pan from heat and remove chicken from pan. Stir 1 tablespoon reserved flour mixture into pan drippings and stir to thicken slightly. Gradually stir in sour cream. Add noodles and toss in sour cream mixture to coat.

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Pork Chop Casserole

This is a favorite. It can be made the day before and tastes great.

Ingredients:

cooking oil

1 cup elbow macaroni (1/4 pound)

pork chops (5 or 6)

2 teaspoons salt

1/4 teaspoon pepper

minced medium size onion

2 tablespoons flour

1 tablespoon brown sugar

1/2 cup water

1/2 cup ketchup

1 tablespoon vinegar

Instructions:

Early in day: Cook macaroni, drain. Season chops with salt and pepper. Brown chops well in oil; remove from pan; add onion to skillet; brown lightly. Stir in flour, then sugar and remaining ingredients. Cook and stir until thick. Remove from heat. Add macaroni. Pour into casserole and arrange chops on top. (Refrigerate now if you are planning to serve at a later time.)

Heat oven to 350 degrees. Bake covered until chops are tender, about one hour. (if refrigerated, bake for 1 1/2 hours.)

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Cheeseburger 'N' Fries Casserole (simple and really good)

Ingredients:

1 1/2 lbs. lean ground beef

1 can (10 3/4ozs.) condensed golden mushroom soup, undiluted

1 can (10 3/4ozs.) condensed cheddar cheese soup, undiluted

1 package (20oz.) frozen crinkle-cut french fries.

Instructions:

In a skillet, brown the beef, drain. Stir in soups. Pour into a greased 13x9x2" baking dish. Arrange french fries on top. Bake, uncovered at 350 degrees for 50-55 minutes or until the fries are golden brown. Yield: 6-8 servings.

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Sauerkraut Salad

Mix the following together:

1 large can kraut, drained and rinsed. Squeeze out moisture.

1 cup celery, diced fine

1 cup onion, diced fine

1/2 green pepper, diced

1 carrot, grated or chopped.

Mix the following together in a separate bowl:

1 1/2 cups sugar

1/4 cup vinegar

1/2 cup veg oil

Pour over the kraut mixture, mix and chill.

Best if made a day or two ahead of serving.

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Mom Virginia's Potato Salad

Ingredients:

1/2-3/4 cup Miracle Whip

1 1/2 tablespoons sugar

1 tablespoon vinegar

1 1/2 teaspoons mustard

1-2 tablespoons milk

2 stalks celery-chopped real fine

1 medium onion-finely chopped

3 or 4 hard boiled eggs-chunked

6-8 cooked potatos-cooled and cubed

Mix all and refrigerate. Salt and pepper to taste.

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Foil Dinner

Hamburger patty

Potato Chunks

Carrots

Celery

Onion

Put hamburger patty on rectangle of heavy foil. Top with chunks of potato, celery, carrots,

and onion slices. Top with salt, pepper and butter. Fold foil and seal leaving space for

steam. Bake at 350 degrees for 45 minutes. Can make individual packets or use enough

for two or three servings in one packet.

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Mom Marie's Kellers Quick Pigs In A Blanket

1 small head cabbage

1 lb. ground beef

1/2 cup chopped onion

1/2 cup rice

1/2 teaspoon salt

1/4 teaspoon pepper

1 can tomato soup

1 1/2 cup water

1/4 cup grated cheese

1. Chop cabbage into medium pieces, spread in bottom of greased baking dish 13x9

2. Brown meat and onion. Stir in rice, salt and pepper. Spoon mixture over cabbage.

3. In small saucepan, heat tomato soup and water to boiling. Pour over all ingredients.

Sprinkle with cheese.

4. Cover casserole with foil tightly and bake 1 1/2 hours at 350 degrees. Fluff lightly

with fork before serving. 4 servings.

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Easy Stroganoff

Gently brown 3 cups cooked beef or veal, cut in strips, in 2 tablespoons butter.

Remove meat; in same pan, heat 1 can (10 3/4ozs.) beef gravy, 1 tablespoon tomato paste, 2 teaspoons Worcestershire, dash Tabasco and 1 can (4ozs) button mushrooms, undrained.

Add meat and heat. Serve over 2 cups noodles cooked and mixed with 2 tablespoons toasted sesame seeds. Top with sour cream and paprika. Or stir sour cream into sauce while it is heating (but do not let it boil), and top with a sprinkling of paprika.

Makes 6 servings.

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Scalloped Corn

2 cups cooked corn

2 eggs beaten

1 teaspoon salt

dash pepper

1/2 cup cracker crumbs

2 tablespoons butter

3/4 cup milk

Grease casserole. Combine corn with beaten eggs, salt and pepper.

Place corn in casserole, sprinkle top with crumbs. Dot with butter. Pour milk over all.

Bake uncovered for 30-40 minutes at 350 degrees.

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Sister Marie's Pineapple Upside Down Biscuits

Preheat oven to 400 degrees

Grease 10 cups of a muffin tin

Ingredients:

7 1/2 or 12oz size refrigerated buttermilk biscuits

1/2 stick melted butter

1/2 cup brown sugar

small can crushed pineapple

Mix together: 1/2 stick melted butter

1/2 cup brown sugar

one small can crushed pineapple, drained (save juice)

Divide the pineapple mixture among the muffin cups.

Place a cherry in the center of the pineapple mixture (optional)

Place one refrigerated buttermilk biscuit in each cup on top of

sugar/pineapple mixture.

(Marie bought the 7 1/2 oz. size can of biscuits but the recipe says

12 oz. She likes the fruit biscuit ration better with the smaller biscuits)

Spoon one teaspoon pineapple juice over each biscuit.

Bake 12-15 minutes. Hers took 12 minutes. She put a cookie

sheet over hers and flipped it over.( Who has a plate that big?)

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Texas Sheet Cake

(steamed chocolate cake)

Ingredients:

cake:

1 stick margarine

1/2 cup Crisco shortening

4 tablespoons cocoa

1 cup water

2 cups "pre-sifted" all purpose flour

2 cups sugar

1/2 cup buttermilk (can substitute regular milk with 1/2 teaspoon vinegar added)

2 eggs, slightly beaten

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

frosting:

1 stick margarine

4 tablespoons cocoa

6 tablespoons milk

pinch salt

1-16oz. box confectioners sugar, sifted

1 cup pecans, broken up

1 teaspoon vanilla

Grease and flour pan, 9x13", or use 11x17" for sheetcake

1. For cake, mix in saucepan, margarine, shortening, cocoa and water.

Bring to a boil, stirring occasionly. Remove from heat.

2. Mix together flour and sugar and add to pan, mix well.

3. Add milk, egg, cinnamon, baking soda, salt and vanilla. Mix until well blended

Bake at 375 degrees for a 9x13" pan, 28-30 minutes. If using an 11x17" pan, bake 20-22

minutes until center springs back when pressed lightly.

4. For frosting:

10-15 minutes before cake is done, bring to a boil: margarine, cocoa, milk and salt.

Remove from heat and add sifted confectioners sugar, vanilla and pecans. Mix well.

5. When cake is done, remove from oven and immediately spread with frosting. Cover pan

tightly with foil and let cake "steam" until cool.

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Hazel's Bean Soup

Ham bone with a bit of ham on it.

1 minced garlic clove, or 1 teaspoon garlic powder

2-3 carrots-cut into chunks

1-2 stalks celery-sliced

1 medium onion-chopped

1 or 2 potatoes-cut small

Great Northern bean-Big jar or can

1. Put bone in large pot and cover with cold water. Add onions, celery and garlic.

Bring to a boil, cover, lower heat and simmer 1 1/2-2 hours.

2. Add carrots, potatoes and beans.

Return to boil, lower heat, cover and simmer another 1-1 1/2 hours.

Taste---add salt and pepper if necessary (sometimes the ham is salty, so none is needed.

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JOYCE'S OATMEAL PANCAKES

1 cup oatmeal, any kind

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs, lightly beaten

1 1/2 cups milk

1/4 cup vegetable oil

1 teaspoon lemon juice

Note: Joyce used Bisquick mix in place of flour and replaced the oil with a bit less than 1/4 cup butter.

For the oatmeal, I used 2 packets of instant apple-cinnamon oatmeal and added enough quick oats to make a cup. I served the pancakes with thinly sliced apples, butter-cinnamon syrup, and sausage patties. A yummy meal.

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CHILI

Note: I usually reserve some of the chili powder and cumin to add toward the end of the cooking time. This seems to make the flavors more distinct. (ingredients are approximate)

1- 1 1/2 pounds ground chuck

4 teaspoons cumin

3 tablespoons chili powder

1 med onion, chopped

2- 15 1/2 oz. cans kidney beans, drained and rinsed

46 oz can tomato juice

1/4 teaspoon pepper

1/2-3/4 teaspoon salt, or to taste

1/4 teaspoon sugar

5 canned skinned tomatoes, chunked

(1/2-1 teaspoon hot sauce-optional)

1. Brown meat and onion

2. Add rest of ingredients, cover and simmer 1-2 hours.

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Chris's Veggie Medley

Prep time 1 hour. Serves 6

1 16oz. pkg. Calif. Mixed Veggies

1 large onion, chopped

4 tablespoons margarine or butter

1 can creamed chicken soup

1 cup sour cream

1 1/2 cups croutons (any flavor)

Thaw veggies and sauté, with the onion, in 3 tablespoons of margarine, approximately 3 minutes. Add soup and sour cream and mix well. Add 1 cup of the croutons and mix. Pour into a buttered dish. Heat remaining 1/2 cup croutons in 1 tablespoon margarine until coated. Sprinkle on top of casserole. Bake at 350 degrees for 30 minutes or until bubbly.